Seasoned Advice
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  • Member for 9 years, 5 months
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All Questions Answers
Score Newest
question
13
Would sous vide-ing tomatoes result in a deeply caramelised tomato sauce?
Jan 4, 2017
question
12
A question about browning meat for spaghetti bolognese
Dec 30, 2014
question
11
Why do BBQ sauce recipes specify that you must cook the sauce?
Jan 13, 2016
question
6
Is it advisable to season a chicken with salt after having brined it?
Jul 10, 2015
question
5
Brining multiple chickens
Sep 6, 2014
question
5
What is the difference between a thickener and an emulsifier?
Jul 9, 2015
question
4
Does Paprika extract actually taste of Paprika?
Jul 5, 2015
question
3
Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?
Jan 11, 2015
question
3
How do I finely process/puree a large amount of chillies?
Feb 8, 2015
question
3
Which one of the five mother sauces is Sauce Messine derived from?
Dec 20, 2015
Top network posts
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99
Unconventional mathematics books
50
Soviet Russian mathematics books
39
Why isn’t ‘because’ a logical connective in propositional logic?
37
Why is ${x^{\frac{1}{2}}}$ the same as $\sqrt x $?
19
Learning Mathematics with the aid of spaced repetition systems

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